Baked Stuffed Lobsterby Martha and Linda Greenlaw
This mother and daughter duo do delicious, low-maintenance lobster.
Lobster Thermidor and Lobster Newburg are two of the most famous baked lobster dishes and never fail to connote images of luxury, decadence, and perhaps a trans-Atlantic steamer ship from the 1940s. But really, what’s so great about those fancy baked and stuffed lobsters? This dish calls Thermidor (defined by the inclusion of mustard and gruyère) and Newburg (cayenne and cream) on their hype. Simple, easy, and totally fuss-less, this is the down-home version of the classic baked lobster.
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Spicy Shrimp by Julee Rosso and Sheila Lukins
The Silver Palate Cookbook authors turn up the heat by redefining spicy .
There are two ways to define the word “spicy”: as hot on the tongue, or full of spice and flavor. This dish defines spicy as the latter. There’s no heat to these shrimp, but there is a whole lot of flavor going on, and dill, lemon, black pepper, and garlic are just the right seasonings, offering just the right zing to make savory the new spicy.
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Roasted Clams With Baconby Julia della Croce
The James Beard Award nominee shares her way to bacon-ize classic roasted clams.
Unless you’re a vegetarian, you’ve likely subscribed to the bacon-makes-everything-taste-better theory. Simple foods are elevated to new heights with bacon (imagine an LT sandwich—it’s nothing without the B). Clams, which taste incredibly good simply steamed, are made even better with the addition of pancetta, or Italian bacon. This crazy-delicious appetizer requires Eastern Littleneck clams, which are big enough to be stuffed with lots of bacon but still small enough that they won’t be tough or chewy.
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Scallop Ceviche by Alice Waters
The woman behind Chez Panisse serves up a wonderful seafood summer salad.
Technically, ceviche is a salad. A clean, citrus marinated salad—good news for anyone trying to consume as much seafood as possible in these last moments of summer. Sure, there are some greens in here—avocado, cilantro, jalapeños, romaine lettuce—but the scallops are the real star, and the real point.
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Grilled Calamari With Arugulaby Ruth Reichl
Gourmet’s Editor-in-Chief reinvents the ring, minus the deep fryer.
There’s no denying that fried calamari tastes great. But the bar snack preparation often masks the delicate squid-iness with dominating flavors of grease and marinara sauce. This recipe calls for calamari on the grill, a method that brings out the sweet tenderness of the small cephalopods.
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